Sugar Free Chocolate cake with Caramel

Line a 9x13inch pan with parchament paper and set aside

Combine butter, sweetener, water and salt in a small pot.

Cook over medium heat, stirring frequently. Use a pastry brush damp with water to brush sides of pan if sugar begins to crystalize along the sides.

Continue to stir frequently until mixture begins to boil. This process is a lesson in patience. Do not turn up heat to speed up or you will ruin the toffee

Attach candy thermometer to the side of the pan, using caution not to allow point of thermometer to touch the bottom of the pan.

Continue to allow the mixture to boil stirring occasionally until it reaches hard crack stage. 305° F / 151° C

Remove from heat once hard crack stage has been reached.

Stir in vanilla carefully as mixture will bubble up.

Pour mixture into prepared pan with parchment paper and allow to cool.

Break toffee into pieces. Reserve half to use at a later time. With remaining pieces, chop or pulse in food proccessr into tiny pieces

Preheat oven to 350° / 176° C. Grease two 6 inch pans, line bottom with a cutout piece of parchment, grease parchment.

Combine hot water and instant coffee. Mix and set aside

Melt butter, pour into mixing bowl and add sweetener, mix well.

Combine sweetener, almond flour, coconut flour, cocoa powder, baking powder, and salt to a bowl.

Add half cup of dry mixture at a time, alternating eggs until all are mixed. Don’t over mix.

Add almond milk and vanilla and mix just until incorporated.

Pour cake batter evenly into pans. Bake for 15 minutes, check center with a pick, bake 10 more minutes before checking again. Do not over bake. Times vary based on oven and flour mix brands used. It’s important to keep checking.

Remove from oven, allow to cool for 10 minutes before turning out onto a cooling rack to finish.

Slice each layer in half.

Place the first layer on a serving plate. Spread a thin layer of caramel. Then, sprinkle with toffee bits.

Repeat with remaining layers, omitting caramel from the top layer.

Combine chocolate and heavy cream in a microwave-safe dish.

Microwave for 1 minute at 50% power.

Stir mixture and microwave in 30 second intervals until all chocolate is melted and cream is incorprated to create a 3-second ganache.

Pour ganache over top of cake, using extra to build up edges of cake, Next, take a spoon and slightly push the ganache over edge to allow ganache to drizzle down the sides.

Garnish with remaining toffee bits. Serve with whipped cream.